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Banana bread cookies:

One of my favorite ways to use up ripe bananas besides making banana bread. What I love about these cookies is how quick and easy they come together. They make for the perfect on-the-go snack, breakfast, or even a little after dinner treat. The flavor combinations are endless so you can mix and match every week so that you don’t get bored.


Breakfast Banana cookies


  • 2 bananas mashed
  • 1/4 cup pumpkin seeds
  • 1/4 cup cranberries
  • 2 Tbsp cashew butter
  • 2 Tbsp mini chocolate chips
  • 1/2 cup gluten free sprouted quick oats
  • 2 Tbsp Raw coconut butter


  • Mix all and bake 350 for 10-12 minutes.
  • Let cool and drizzle melted coconut butter
  • Store in airtight container in fridge